Tarator

Instructions

1. 1 In a large bowl, whisk the strained yogurt until smooth and creamy. If the yogurt is very thick, add the cold water gradually while whisking to reach a soup-like consistency that is still rich and creamy.
2. 2 Peel the cucumbers, cut them in half lengthwise, and scoop out the seeds with a spoon to prevent the soup from becoming watery. Dice the cucumber flesh into small, uniform pieces no larger than 5mm.
3. 3 Add the diced cucumber, chopped walnuts, and minced garlic to the yogurt. Stir gently to combine. The garlic should be raw and pungent, as this is a key flavor element of authentic tarator.
4. 4 Drizzle in the olive oil and white vinegar, then season with salt to taste. Stir everything together until evenly mixed. The consistency should be thicker than a typical soup but still pourable.
5. 5 Cover the bowl tightly with plastic wrap and refrigerate for at least 1 hour, allowing the flavors to meld together. The soup tastes best when thoroughly chilled and the garlic has had time to infuse the yogurt.
6. 6 Before serving, stir the tarator again and taste for seasoning, adjusting salt and garlic as needed. The flavor should be tangy, garlicky, and refreshing with a nutty undertone from the walnuts.
7. 7 Ladle into chilled bowls, drizzle each portion with olive oil, and garnish generously with fresh dill fronds. Serve immediately as a first course or alongside grilled meats as a cooling complement.